Hard to believe we're entering the start of the holiday cooking season.It's a time when even the most experienced home chefs panic. Don't. There's a guide to help you navigate any big meal fromThanksgiving to Christmas, from New Year's to just a big Sunday dinner with family and friends.
The New York Times put out this special guide in their Wednesday paper today. It's separate from the Food section but it has some of the best recipes from the Times recipe book plus a day to day guide on getting ready. It is a four-page fold out and the recipes can be cut out if need be. To be honest you'll want to keep this intact.it is very handy.It features the classic turkey, sides, and pies.What I like is the timeline in which to prepare. It makes planning for Thanksgiving a dream and can be altered to fit any prep time before a big meal. It starts with making a guest list which will give an idea of how big a bird to buy.A second and definite must do is deciding whether to have a sit-down dinner or buffet., depending on the number of guests.One of the smartest suggestions is taking stock of kitchenware along with the oven. Are there enough pots and pans for the sides? Is the oven big enough for the bird you want? You may have to get two turkeys or have a diner roast your bird. Two weeks before , check t see if you need tablecloths . extra glasses or even a gravy boat. Also The Times recommends writing up two shopping lists; one for perishable goods and one for non perishables. A week before it's time to make the pie crusts and cranberry sauce along with cleaning out the fridge and freezer to make room.
The recipes come from the best. Julia Moskin, Melissa Clark, Sam Sifton and Kim Severson have contributed as well as the famed Craig Claiborne and Pierre Franey. Emily Weinstein and Amanda Hesser have also given recipes as well. Kim Severson gives us a dry brined turkey that's punched up with white wine.Gravy is a must and Sam Sifton has a good one.It too has a half cup of white wine along with the turkey fat, flourn and turkey or chicken stock.Of course, there has to be stuffing, also coming from Mr. Sifton.It has apples and chestnuts along with a cornucopia of herbs and spices. A dash of hot sauce is added for kick. Every holiday meal needs sides and there are some tasty ones here. Guests and family will flip over the Hassselback potatoes made rich with both Gruyere and Parmigiano-Reggiano cheese. Even the most adamant Brussels sprout haters will think twice about them being served with heavenly pancetta.Thanksgiving is all about the dessert and there are three good recipes to choose from (Or you can make all three).Melissa Clark gives us her double apple pie which is not only spiced with cinnamon but with ginger and nutmeg.She also has a brandied pumpkin pie given a kick with the liqueur and enriched with whole cream and three eggs. There is also Craig Claiborne's cheesecake, a great ending to any meal.
Thanksgiving and any holiday meal should not be a time for panic or fear. Follow The New York Times guide and recipes and watch the big day breeze by.it'll be not only a time of giving Thanks but also for good eating!
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Wednesday, October 26, 2016
Tuesday, October 25, 2016
Tricks, Treats Or Favors
One of the best aspects of any party are the favors. Since Halloween is all about treats then make the favors at your costume party savory and sweet fun. These can be eaten as games are being played or later on as a nice snack at home.
Many party givers lean towards the sweet but savory favors are also a fun gift. Think flavored popcorn. in festive All Hallow's bags.Making the different flavors is easy to do.Start off with about twelve to sixteen cups of plain air-popped corn. For a zingy lemon -brown butter heat six tablespoons of butter in a skillet until browned.It usually takes about seven minutes. Afterward, stir in one and a half teaspoons of lemon zest and toss. It can also just be a plain buttered, perfect for watching those scary movies. Give your popped corn a Mediterranean twist with the addition of za'atar, that spicy mix of sumac ,dried thyme, and sesame seeds . Or try it Cajun style with cayenne pepper, oregano, black and red pepper. Another fun party bag treat is the classic Chex mix. Again this is an easy make. It's a mix of all Chex cereals, rice , corn, and wheat tossed with mixed nuts and bite-sized pretzels, whether sticks or nuggets. Garlic and onion powder along with Worcester sauce is added for flavor. You can vary the recipe or tailor it to suit your guests' tastes with dashes of dried herbs , spices or even freshly ground pepper. The recipe may have to be altered a bit to suit those with wheat and nut allergies. Sunflower or pumpkin seeds can be subbed in. The last would be keeping with te holiday.
A bag full of sweet treats is always nice. Both big and little party guests love a favor bag of goodies.One of the most fun and festive is Halloween bark This can be made with white,tinted, dark or milk chocolate as the base. Candy corn, whether the traditional or new salted chocolate from Brach's is a definite add in.Popcorn is another . Many recipes call for caramel but just plain popcorn would be better to prevent the bark from becoming too sweet.Some party givers add Oreos but plain chocolate wafers give the chocolate burst without all that sugary creme For some fun toss in a dash of cayenne pepper, however, be sparing with it..For the orange chocolate add the tiniest bit of orange juice for some citrusy bite. Cranberries are another fun and colorful add in.Give a homemade bark a burst of saltiness by throwing in some crushed pretzels. Break the finished candy into small pieces that fit easily into a goodie bag. Dipped Oreos are another fun nosh . Coat them in white chocolate and then , using a toothpick, draw faces on them with melted dark or milk chocolate or edible ink. This last can be bought online or at craft shops such as Michael's. Oreos can also be dipped in orange chocolate and decorated like jack o lanterns. Encase them up in black or orange saran wrap and then tie with a black or orange bow.
Halloween party favors can be savory or sweet. They're fun mementos to be enjoyed at the party or afterwards. They definitely more treat than trick!
Many party givers lean towards the sweet but savory favors are also a fun gift. Think flavored popcorn. in festive All Hallow's bags.Making the different flavors is easy to do.Start off with about twelve to sixteen cups of plain air-popped corn. For a zingy lemon -brown butter heat six tablespoons of butter in a skillet until browned.It usually takes about seven minutes. Afterward, stir in one and a half teaspoons of lemon zest and toss. It can also just be a plain buttered, perfect for watching those scary movies. Give your popped corn a Mediterranean twist with the addition of za'atar, that spicy mix of sumac ,dried thyme, and sesame seeds . Or try it Cajun style with cayenne pepper, oregano, black and red pepper. Another fun party bag treat is the classic Chex mix. Again this is an easy make. It's a mix of all Chex cereals, rice , corn, and wheat tossed with mixed nuts and bite-sized pretzels, whether sticks or nuggets. Garlic and onion powder along with Worcester sauce is added for flavor. You can vary the recipe or tailor it to suit your guests' tastes with dashes of dried herbs , spices or even freshly ground pepper. The recipe may have to be altered a bit to suit those with wheat and nut allergies. Sunflower or pumpkin seeds can be subbed in. The last would be keeping with te holiday.
A bag full of sweet treats is always nice. Both big and little party guests love a favor bag of goodies.One of the most fun and festive is Halloween bark This can be made with white,tinted, dark or milk chocolate as the base. Candy corn, whether the traditional or new salted chocolate from Brach's is a definite add in.Popcorn is another . Many recipes call for caramel but just plain popcorn would be better to prevent the bark from becoming too sweet.Some party givers add Oreos but plain chocolate wafers give the chocolate burst without all that sugary creme For some fun toss in a dash of cayenne pepper, however, be sparing with it..For the orange chocolate add the tiniest bit of orange juice for some citrusy bite. Cranberries are another fun and colorful add in.Give a homemade bark a burst of saltiness by throwing in some crushed pretzels. Break the finished candy into small pieces that fit easily into a goodie bag. Dipped Oreos are another fun nosh . Coat them in white chocolate and then , using a toothpick, draw faces on them with melted dark or milk chocolate or edible ink. This last can be bought online or at craft shops such as Michael's. Oreos can also be dipped in orange chocolate and decorated like jack o lanterns. Encase them up in black or orange saran wrap and then tie with a black or orange bow.
Halloween party favors can be savory or sweet. They're fun mementos to be enjoyed at the party or afterwards. They definitely more treat than trick!
Monday, October 24, 2016
Halloweenies And Fright Burgers
It's the start of Halloween week and that means one thing -fun food!! It 's getting creative and coming up with ghoulishly good treats and meals. Make these scary dogs and fright burgers for dinner or for a weekend of parties! They're sure to be loved by big and little trick or treaters across the board.
Hot dogs are one of the best mediums for All Hallow's fun. They can be dressed in as costumes just as real dogs can. One of the most fun is mummy dogs, These are simply taking a sheet of Pillsbury crescent rolls and first pressing the perforations to seal them. Take a knife and then cut each dough rectangle into ten thin strips.Also, cut slices of American, cheddar, or Monterey Jack cheese into four pieces.. Wrap four dough strips around the dogs and cheese and leave a 1/2 inch space for a 'face'. Bake for thirteen to seventeen minutes or until golden brown. Use a toothpick and mustard to draw on faces.Serve with any kind of mustard , from honey to spicy Dijon. For a healthier spin use soy dogs and soy cheese. You can also make your own gluten-free dough too.Another cool ghoul idea is monster fingers. It's just simply cutting the franks so they look like fried, boiled or - really creepy - grilled fingers.Slice a square top layer off so it looks like a nail bed. Then slice two lines an inch below the nail and three lines midway to resemble knuckles. Make it look even gorier by putting a thin line of ketchup along the nail bed and maybe a little oozing out of the "knuckles".Serve on pita rounds cut square to resemble bandages.
Burgers are another versatile "dress up" dinner. They , too, can be turned into yummy mummies. It's just taking any of your favorite sliced cheese and cut it into strips. Place haphazardly across a cooked burger, leaving a space for eyes. Cook burgers and cheese for five minutes or until cheese gets melty. Put two dots of mayo in the eye space. Top with olive quarters. Jack o lanterns are another fun dinner, Use slices of good sharp cheddar and a paring knife to cut out eyes, nose, and teeth, Place cheese on burgers five minutes before serving or until cheese melts around the edges. You can make homemade devil burgers, patties that carry a huge amount of heat. It's taking a regular hamburger recipe and livening it up a dash of chili powder. This is perfect for teens and teens, but be careful with younger kids - who many not be used to hotness. Sriracha sauce can be subbed in for the chili powder. Serve your devil burgers not with ketchup or barbecue sauce but with a cool ranch dressing or dip.This ices down the burgers a lot and it also goes well with onion rings and fries which have to be served.You can also make devil meatballs too to go with an equally fiery arribiata sauce.
Hot dogs and hamburgers are even better to decorate than pumpkins. There are so many neat methods to serve them for Halloween week. Discover the fun! Make them for tasty treating.
Hot dogs are one of the best mediums for All Hallow's fun. They can be dressed in as costumes just as real dogs can. One of the most fun is mummy dogs, These are simply taking a sheet of Pillsbury crescent rolls and first pressing the perforations to seal them. Take a knife and then cut each dough rectangle into ten thin strips.Also, cut slices of American, cheddar, or Monterey Jack cheese into four pieces.. Wrap four dough strips around the dogs and cheese and leave a 1/2 inch space for a 'face'. Bake for thirteen to seventeen minutes or until golden brown. Use a toothpick and mustard to draw on faces.Serve with any kind of mustard , from honey to spicy Dijon. For a healthier spin use soy dogs and soy cheese. You can also make your own gluten-free dough too.Another cool ghoul idea is monster fingers. It's just simply cutting the franks so they look like fried, boiled or - really creepy - grilled fingers.Slice a square top layer off so it looks like a nail bed. Then slice two lines an inch below the nail and three lines midway to resemble knuckles. Make it look even gorier by putting a thin line of ketchup along the nail bed and maybe a little oozing out of the "knuckles".Serve on pita rounds cut square to resemble bandages.
Burgers are another versatile "dress up" dinner. They , too, can be turned into yummy mummies. It's just taking any of your favorite sliced cheese and cut it into strips. Place haphazardly across a cooked burger, leaving a space for eyes. Cook burgers and cheese for five minutes or until cheese gets melty. Put two dots of mayo in the eye space. Top with olive quarters. Jack o lanterns are another fun dinner, Use slices of good sharp cheddar and a paring knife to cut out eyes, nose, and teeth, Place cheese on burgers five minutes before serving or until cheese melts around the edges. You can make homemade devil burgers, patties that carry a huge amount of heat. It's taking a regular hamburger recipe and livening it up a dash of chili powder. This is perfect for teens and teens, but be careful with younger kids - who many not be used to hotness. Sriracha sauce can be subbed in for the chili powder. Serve your devil burgers not with ketchup or barbecue sauce but with a cool ranch dressing or dip.This ices down the burgers a lot and it also goes well with onion rings and fries which have to be served.You can also make devil meatballs too to go with an equally fiery arribiata sauce.
Hot dogs and hamburgers are even better to decorate than pumpkins. There are so many neat methods to serve them for Halloween week. Discover the fun! Make them for tasty treating.
Saturday, October 22, 2016
Pedialyte? Ugh!! Better Alternatives
I have been sick for the last week. Hopefully, it's nothing more than a bad stomach virus caught from one of my students.The doctor gave me meds but also recommended that modern kid classic Pedialyte. I figured it was just what the doc ordered. I was wrong!
I don't know how the little nippers stand the stuff. The taste is kind of like a melted lollipop dipped in ocean water. The first questions that went through my mind is "Why do kids have to drink this? Won't they spit this out?"Then when I parsed out the ingredients , the taste made sense. There's sodium chloride needed to retain water lost when a child or baby has had diarrhea along with sugar to keep up electrolytes. Electrolytes are needed to hydrate cells and a Pedialyte type drink will do the job better than just plain water. Also giving any little one plain juice or sugar water can result in more diarrhea, Unfortunately, there are some problems with it, It does come with a blend of dyes in it that are questionable along with it being pricey. Another problem is the taste. If I hate it , imagine how a three-year-old or eight-year-old responds to it.Luckily there are recipes up and down the Web that help with the taste.There's always salt and sugar added. Most moms prefer sea salt along with unrefined cane sugar. Another variation uses honey, however, be careful wth this. As we all know children under the age of one cannot process it and it could be lethal. Use Jello or orange juice for flavoring instead.
What about us adults? The company actually puts out an adult version which is perfect for those suffering from illnesses that can cause severe vomiting and diarrhea, It's also recommended for those recovering from hangovers.Pedialyte adds probiotics too to promote digestive health although that' s probably the last thing you're thinking of when you're surviving the aftereffects of too many pale ales or margaritas.It comes in more grown-up flavors like Blue Raspberry , Strawberry Lemonade and, Cherry Punch and Tropical Fruit. Is it better than that other go to , Gatorade?Both have the relatively same mix of sodium, sugar, and water. For water retention, Pedialyte or even a homemade version will beat Gatorade. Yet it's Gatorade that adults prefer because it has half the sodium, hence not as salty a taste.It does come n yummier flavors such as citrus watermelon, the original lemon-lime along with variations on berry and tangerine.You can make your own (as well as for dogs and cats too, however, get your vet's OK before creating it). Jello is recommended but I would use organic juice such as Bai along ith both sea salt and sodium chloride .
Is Pedialyte a must when you;re sick? Yes and no. I'm sticking with my doctor' advice for now. When I feel better, I'll make my own.It's stile a vile drink but I think that a homemade version may be a tad better.
I don't know how the little nippers stand the stuff. The taste is kind of like a melted lollipop dipped in ocean water. The first questions that went through my mind is "Why do kids have to drink this? Won't they spit this out?"Then when I parsed out the ingredients , the taste made sense. There's sodium chloride needed to retain water lost when a child or baby has had diarrhea along with sugar to keep up electrolytes. Electrolytes are needed to hydrate cells and a Pedialyte type drink will do the job better than just plain water. Also giving any little one plain juice or sugar water can result in more diarrhea, Unfortunately, there are some problems with it, It does come with a blend of dyes in it that are questionable along with it being pricey. Another problem is the taste. If I hate it , imagine how a three-year-old or eight-year-old responds to it.Luckily there are recipes up and down the Web that help with the taste.There's always salt and sugar added. Most moms prefer sea salt along with unrefined cane sugar. Another variation uses honey, however, be careful wth this. As we all know children under the age of one cannot process it and it could be lethal. Use Jello or orange juice for flavoring instead.
What about us adults? The company actually puts out an adult version which is perfect for those suffering from illnesses that can cause severe vomiting and diarrhea, It's also recommended for those recovering from hangovers.Pedialyte adds probiotics too to promote digestive health although that' s probably the last thing you're thinking of when you're surviving the aftereffects of too many pale ales or margaritas.It comes in more grown-up flavors like Blue Raspberry , Strawberry Lemonade and, Cherry Punch and Tropical Fruit. Is it better than that other go to , Gatorade?Both have the relatively same mix of sodium, sugar, and water. For water retention, Pedialyte or even a homemade version will beat Gatorade. Yet it's Gatorade that adults prefer because it has half the sodium, hence not as salty a taste.It does come n yummier flavors such as citrus watermelon, the original lemon-lime along with variations on berry and tangerine.You can make your own (as well as for dogs and cats too, however, get your vet's OK before creating it). Jello is recommended but I would use organic juice such as Bai along ith both sea salt and sodium chloride .
Is Pedialyte a must when you;re sick? Yes and no. I'm sticking with my doctor' advice for now. When I feel better, I'll make my own.It's stile a vile drink but I think that a homemade version may be a tad better.
Friday, October 21, 2016
Happy Birthday Coleridge!
HAPPY BIRTHDAY TO SAMUEL TAYLOR COLERIDGE!
It's not a Devon cream tea with scones and jams and good English tea!
Yet this is how we celebrate birthdays nowadays across the sea!
It is good chocolate cake!
I did not bake!
But it's yummy and tasty, a real treat for you and me!
Thursday, October 20, 2016
Duck Aux Prunes
One of the tastiest fall dishes to make is duck. It can be cooked a variety of ways, whether braised or roasted. One of the best is the French way, avec prunes or with plums These add an earthy sweetness, perfect for the chilly days ahead.
David Tanis knows this and it seems he is a true duck lover as seen in yesterday's New York Times Food section. His A City Kitchen weekly column featured a meat , dear to many foodie's and cooks hearts - duck, He goes mad for the Five Spice infused mahogany lacquered ones from Chinatown, He rhapsodizes about how duck is cooked in southwestern France, French home chefs take the large Musocvy duck whose meat is more like veal, is grilled like steak. Duck legs are used to flavor cassoulets or braised with red wine and prunes.The flavorful fat is used for confit.Mr. Tanis likes to braise the legs with fresh plums and red wine, preferably a dry one. The fruit may be a bit hard to come by right now. The big plump ones are going out of season so aim for the smaller, purpler Italian variety. What's left of them is sauteed in butter ad served with the duck legs.
Is this an easy dish to cook? Braising is a simple method. The meat is to be partially pan cooked before braising however. The legs need to sizzle and brown and then chopped onion is added for more flavor. Tomato paste is also included along with wine and four cups of chicken broth. Mr. Tanis does like duck Chinese style so there is the addition of clove, allspice, cayenne and star anise that are added in the first step . You can omit them if you want a more Gallic flavor.It's braised for thirty to forty minutes or until the legs are tender.At this time the plums can be sauteed in a separate pan. Mr. Tanis also garnishes with pistachios ,lemon zest, parsley ,and chives.
Duck is a tasty dish on its' own. Add spices and fruit to elevate it to another level. It becomes a truly magnificent dish, thanks to Italian plums and Chinese traditional spices.
David Tanis knows this and it seems he is a true duck lover as seen in yesterday's New York Times Food section. His A City Kitchen weekly column featured a meat , dear to many foodie's and cooks hearts - duck, He goes mad for the Five Spice infused mahogany lacquered ones from Chinatown, He rhapsodizes about how duck is cooked in southwestern France, French home chefs take the large Musocvy duck whose meat is more like veal, is grilled like steak. Duck legs are used to flavor cassoulets or braised with red wine and prunes.The flavorful fat is used for confit.Mr. Tanis likes to braise the legs with fresh plums and red wine, preferably a dry one. The fruit may be a bit hard to come by right now. The big plump ones are going out of season so aim for the smaller, purpler Italian variety. What's left of them is sauteed in butter ad served with the duck legs.
Is this an easy dish to cook? Braising is a simple method. The meat is to be partially pan cooked before braising however. The legs need to sizzle and brown and then chopped onion is added for more flavor. Tomato paste is also included along with wine and four cups of chicken broth. Mr. Tanis does like duck Chinese style so there is the addition of clove, allspice, cayenne and star anise that are added in the first step . You can omit them if you want a more Gallic flavor.It's braised for thirty to forty minutes or until the legs are tender.At this time the plums can be sauteed in a separate pan. Mr. Tanis also garnishes with pistachios ,lemon zest, parsley ,and chives.
Duck is a tasty dish on its' own. Add spices and fruit to elevate it to another level. It becomes a truly magnificent dish, thanks to Italian plums and Chinese traditional spices.
Wednesday, October 19, 2016
The Future Of British Baking
As we all know there's nothing as entertaining as The Great British Baking Show. It's a fun yet refreshingly gentle romp through competitive baking. Unlike American reality shows, there's no cattiness or backstabbing. It as soothing as a slice of Victoria Sponge cake with a good cup of tea. Yet, it's future is being threatened. Will it be the same?Or a blander, less sweet version.
That was one of the questions posed by Melissa Clark who took a break from her A Good Appetite column to write this in today's New York Times Food section.. "The Great British Bake Off "or as it's known here in the States, "The Great British baking Show" (the phrase "bake off can;t be used because Pillsbury has the exclusive rights to it). The show had good anchors and.hosts, Paul Hollywood and Mary Berry were fair and sometimes strict judges but in the end, they always chose appropriately. The hosts, Mel Giedroyc and Sue Perkins gave us witty, as only the British can, puns and sisterly encouragement to all contestants.The contestants themselves were an egalitarian mix of all classes and all races.The last winner was the bubbly and skilled Nadiya Hussain. Even though she was born to Bangladeshi parents and wore a hajib, this Luton born Brit was just sassy and funny as Sue and Mel. She added pop and fizz to such classics like gingerbread - she added cayenne -and oomphing up croquembouches with such flavors as bubble gum and peppermint.
Now the show is in what could be serious trouble. The show is heading over to Channel 4 from BBC.Only Hollywood went with them. The other three quit out of loyalty to the station. How will this affect the show? Who will replace them? There's no talk or even suggestion of replacements. The show has given the world and Britain a renewed interest in such British classics as the Victoria Sponge and Eccles cakes, More and more Brits are baking and getting back into cake decorating. There has been an uptick in icing and piping tools at Hobbycraft , a UK version of our hobby shop , Michael's There are also more baking classes being offered and in such diverse recipes as potato farl from Northern Ireland and Welsh fruit and tea loaf.Ms. Clark includes two recipes the aforementioned Victoria Sponge and Mary Berry's lemon drizzle cake. Both are relatively easy to bake and construct. The first is a simple plain sponge with a raspberry jam and fresh whipped cream filling while the other is simple butter snack cake with a crusty lemon sugar topping.
There will always be an England. There will hopefully be a Great British Baking Show. It shows the best of the British people and their loves of cakes. Rule Britannia and the Brits who bake.
That was one of the questions posed by Melissa Clark who took a break from her A Good Appetite column to write this in today's New York Times Food section.. "The Great British Bake Off "or as it's known here in the States, "The Great British baking Show" (the phrase "bake off can;t be used because Pillsbury has the exclusive rights to it). The show had good anchors and.hosts, Paul Hollywood and Mary Berry were fair and sometimes strict judges but in the end, they always chose appropriately. The hosts, Mel Giedroyc and Sue Perkins gave us witty, as only the British can, puns and sisterly encouragement to all contestants.The contestants themselves were an egalitarian mix of all classes and all races.The last winner was the bubbly and skilled Nadiya Hussain. Even though she was born to Bangladeshi parents and wore a hajib, this Luton born Brit was just sassy and funny as Sue and Mel. She added pop and fizz to such classics like gingerbread - she added cayenne -and oomphing up croquembouches with such flavors as bubble gum and peppermint.
Now the show is in what could be serious trouble. The show is heading over to Channel 4 from BBC.Only Hollywood went with them. The other three quit out of loyalty to the station. How will this affect the show? Who will replace them? There's no talk or even suggestion of replacements. The show has given the world and Britain a renewed interest in such British classics as the Victoria Sponge and Eccles cakes, More and more Brits are baking and getting back into cake decorating. There has been an uptick in icing and piping tools at Hobbycraft , a UK version of our hobby shop , Michael's There are also more baking classes being offered and in such diverse recipes as potato farl from Northern Ireland and Welsh fruit and tea loaf.Ms. Clark includes two recipes the aforementioned Victoria Sponge and Mary Berry's lemon drizzle cake. Both are relatively easy to bake and construct. The first is a simple plain sponge with a raspberry jam and fresh whipped cream filling while the other is simple butter snack cake with a crusty lemon sugar topping.
There will always be an England. There will hopefully be a Great British Baking Show. It shows the best of the British people and their loves of cakes. Rule Britannia and the Brits who bake.
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